Another banana breakfast! I can't help it. I've gotten used to having a heap of bananas at our house because they're Hadley's favorite, and now I completely depend on them for snacks and baking. The sweet speckles of banana in these pancakes make them extra cozy and warming on a chilly fall morning and you hardly need any syrup because they're already fairly sweet. And they are scrumptious!

And so simple. If your kitchen isn't stocked with all those fancy gluten free baking supplies... xanthan gum, arrowroot, tapioca starch, etc... have no fear. Neither is mine. This recipe is ONE step to gluten free. One! Just swap out rice flour for wheat flour and you're good to go. I bought brown rice flour from the bulk section at our grocery store, it was right next to the wheat flour and very inexpensive.
You do have to let this batter sit longer than you would with a normal (wheat) pancake batter, but it gives you time to get the dishes done or go take a shower. Or, you can stick your batter bowl in the fridge overnight and they'll be ready for the griddle in the morning.

**Make sure not to skip the resting time for the batter. I've tried it and it really does make all the difference. :)

 Gluten Free Banana Pancakes 

(made with rice flour)

3 eggs

1/2 cup coconut milk (or regular milk or buttermilk)

1/2 tsp. vanilla

2 T. melted coconut oil

1/2 tsp. salt
1/2 tsp. baking soda

3/4 cup to 1 cup rice flour*

1 tsp. cinnamon
pinch of nutmeg

1 ripe banana, lightly mashed 

Melt coconut oil. In a mixing bowl, whisk eggs. Stir in milk, vinegar, vanilla, and melted oil. Whisk in rice flour, baking soda, salt, nutmeg, and cinnamon until lumps are gone. Cover bowl and let rest on the counter for 1 hour or put in the fridge overnight. 

Heat an oiled skillet over medium-low heat. Stir in mashed bananas to the batter right before cooking. Don't worry if the banana isn't smooth- lumps are recommended! Drop batter onto the griddle with a large spoon and cook until bubbles form and edges move easily. Flip and cook until browned.
* I use 3/4 cup sprouted brown rice flour and it makes a perfect batter, but sprouted flour does soak up a bit more moisture than regular flour. If you are using regular rice flour, start with 3/4 cup flour and if batter is too thin, feel free to add more, up to 1 cup total flour. 

I like to cook mine in coconut oil in a cast iron pan. They almost smell like mini donuts! These pancakes cook nicely- not running all over the place, and you don't really have to "spread" them like some batters. They're soft and tender and puff up slightly, but are too dense to be considered fluffy pancakes. I actually enjoy them thick like that. 

Dot with butter, drizzle with maple syrup or honey, and sprinkle with extra cinnamon. Enjoy!